Chipotle flour tortillas

In a bowl combine the all-purpose flour, chipotle powder (or smoked paprika), garlic powder, onion powder and salt; mix. Add baking powder.

Crumble in the lard (or shortening or butter) by hand until the flour feels like wet sand.

Add the finely chopped chipotles and chipotle sauce and combine.

Pour in the hot water slowly, not all at once, then add a little more until all the flour is hydrated; it should feel sticky at first.

Knead five minutes until soft.

Divide into balls sized for the tortillas wanted (large for burritos, medium for regular, small for tacos) and roll each smooth on the countertop.

Set the balls on foil or parchment, pat them with an oiled hand and keep covered.

Rest the covered dough 20 minutes.

Preheat the comal on medium heat.

On a floured countertop, roll each ball with a palote up and down, flipping, until big and thin enough to see the countertop through it.

Cook on the comal until it blisters, flip, give it about 20 to 25 seconds and let it puff; remove and repeat.